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发酵肉制品研究进展
引用本文:黄黎慧.发酵肉制品研究进展[J].江苏调味副食品,2005,22(4):22-26.
作者姓名:黄黎慧
作者单位:湖南省粮油科学设计研究院,湖南,长沙,410005
摘    要:介绍了发酵肉制品中常用微生物的种类和性质及其具有降低pH值、减少腐败、改善组织与风味、促进发色、防止氧化变色、减少亚硝胺的生成及抑制病原微生物的生长和产生毒素等作用。简述了国外关于改进发酵香肠生产工艺及筛选和构建具有优良性状的微生物菌种的研究及国内关于发酵香肠的研究。认为在西式发酵香肠的基础上结合传统发酵加工技术,利用乳酸发酵荆制作适合中式风味的发酵香肠及肉制品是我国今后的发展趋势。

关 键 词:微生物  发酵  肉制品  研究
文章编号:1006-8481(2005)04-0022-05
收稿时间:2005-06-07
修稿时间:2005-06-07

Study on the fermented meat products
HUANG Li-hui.Study on the fermented meat products[J].Jiangsu Condiment and Subsidiary Food,2005,22(4):22-26.
Authors:HUANG Li-hui
Abstract:The microorganisms in fermented meat products can low down the pH degree,cut down decaying scope,better foods' structure and flavor,help color-forming,prevent oxidation and color-changing.It can also restrain sub-ammonium nitrate from forming and stop pathogen and toxin from developing.This article introduces how to improve and screen fermented sausage.Based on the research of better microorganisms and the research of fermented sausage,this article points out that on the combination of traditional fermentation and western fermentation,with lactic acid fermenting agent,more suitable Chinese style fermented sausage and other meat products can be produced.
Keywords:microorganism  fermentation  meat products  research
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